Monday night had me craving chocolate and peanut butter. If I could have snorted it, or taken it intravenously, I -- I would have looked for another option.
The point is, I really wanted some peanut butter in my chocolate. And I found it in here, substituting a boxed brownie mix for the chocolate batter. (I know a lot of foodies turn their noses up at boxed mixes, but I don't think that's warranted for a good brownie mix.)
These are amazingly good. Rich and fudgy chocolate is complemented by sweet peanut butter reminiscent of the pb in Reese's peanut butter cups. But putting how delicious these are into works is difficult, particularly when your mouth is filled with them.
The only thing I might add is 1/3 to 1/2 bag of semi-sweet morsels to the chocolate batter. But never mind; they're scrumptious with or without extra chocolate.
Actually, I think I have to stop typing and go get another brownie. Excuse me.
Peanut Butter Swirl Brownies (adapted)
1 boxed brownie mix for a 13x9 pan, prepared according to box directions
1 cup creamy peanut butter
1/3 cup sugar
4 tablespoons butter, melted
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 large egg
Preheat oven to 350-degrees F. Line a 13x9 pan with aluminum foil, spraying the bottom of the foil-covered pan with cooking spray.
Prepare peanut butter swirl: using a stand mixer, beat peanut butter, sugar, butter, flour, vanilla, and egg until well blended.
Spread two-thirds of the prepared chocolate brownie batter into the bottom of the pan. Top with 6 large (or 12 small) dollops of peanut butter mixture. Top with remaining 1/3 of brownie batter. With tip of knife, cut and twist through mixtures to create swirled effect.
Bake brownie 30 to 35 minutes or until toothpick inserted 2 inches from edge comes out almost clean. Cool in pan on wire rack.
When cool, cut brownie lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.